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Bread

Baked Potato Yeast

A yeast‑leavened bread made from mashed potatoes, flour, sugar, salt, hops, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Baked Potato Yeast

Ingredients

Directions

Prepare

  1. Bake the potatoes until tender, then mash them.

  2. Steep the hops in boiling water.

Make the dough

  1. In a bowl, combine the mashed potatoes, flour, sugar, and salt.

  2. Pour the hot hop-infused water over the mixture.

  3. When the mixture is warm, add the yeast and stir well.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + sugartop 30% of all pairs
    Smell alikelow
    Cooked together3,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Flour + hopstop 32% of all pairs
    Smell alikelow
    Cooked together10 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Potato + hopstop 39% of all pairs
    Smell alikelow
    Cooked together3 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Ferments the sugars and gives off gas that makes the dough rise.
Flour
Its proteins and starch form the structure that holds the bread together.
Potatoes
Add moisture and starch that help keep the bread soft.
Sugar
Feeds the yeast and adds a touch of sweetness.
Hops
Add a bitter, aromatic flavour to the bread.

The step that matters

Add the yeast only when the mixture is warm. Yeast is killed by excessive heat, so the mixture must be warm rather than hot before the yeast goes in. Adding yeast too early can stop it from rising the dough.

Swap the potato

How well each one fits the dish's main ingredients (flour, sugar, hops):

  1. Mustardfits better
  2. Arrowrootfits better
  3. Parsnipfits better
  4. Potatothe original

Fit is the average pairing score against flour, sugar, hops. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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